Lemon Chicken With Almonds Recipes

Steps:

• Pound the chicken breasts to 1/4 inch thickness. Place in a shallow dish.
• Combine lemon juice, peel, Dijon, garlic, pepper, and olive oil. Pour over chicken, and marinate 1 hour, turning if necessary.
• Toast the almonds till they are golden brown, about 5 min on a baking sheet in a 350 degree oven, or in the microwave on a plate for about 3 minutes.Set aside.
• Drain chicken, reserving the marinade. In a large skillet over medium-high heat, saute the chicken till lightly browned and cooked through, about 5 min per side.
• Remove the chicken to a plate.
• Add reserved marinade and chicken stock to the pan, mixing together. Bring to a boil.
• Reduce heat to medium and stir in the cornstarch mixture, continuing stirring till thickened and smooth.
• Return the chicken to the pan and heat through, covering with sauce. Remove the chicken to a serving plate, cover with sauce and sprinkle with almonds.

Steps:

• Separate the tenderloins from the breasts. Between sheets of plastic wrap pound the thicker side of the breast to make it more even in thickness. Season the chicken with salt. Heat the olive oil in a large skillet over moderate heat. Add the chicken breasts and tenderloins. Saute for about 4 to 5 minutes. You'll know to turn the chicken over when the top looks opaque (tenderloins may take only 2 to 3 minutes per side). Saute on other side 4 to 5 minutes or until the interior is cooked through. Mix lemon zest and lemon juice into chicken broth.
• Remove the chicken to a plate. Give the lemon broth cornstarch mixture a stir and add it to skillet. Deglaze the pan and simmer for a two minutes or until the sauce looks thick and glossy. Taste and season with salt and pepper. Remove the skillet from the heat and whisk in the butter if you wish. Pour the sauce pour over the chicken and sprinkle the scallions on top.

Steps:

• 1. Preheat oven to 350. Flatten each chicken breast to 1/4 inch thickness. Using a sifter, coat each piece with flour. (To flatten chicken, put one breast half between two sheets of wax paper and pound with a meat mallet, rolling pin or heavy bottomed pan, being careful not to tear chicken.) Heat 2 T. margarine, the olive oil and garlic in nonstick skillet. Add chicken and cook over medium high heat for 2 to 3 minutes on each side or until golden. brown. Transfer chicken to a baking dish and place in oven. Bake for 8 to 10 minutes or until chicken is cooked through. While chicken is baking add remaining tablespoon margarine and scallion to skillet and sauté over medium heat until scallion is slightly translucent, 2 to 3 minutes. Add water, bouillon granules, lemon juice and lemon zest. Bring mixture to a boil. Scrap sides of skillet occasionally. Simmer until sauce has thickened slightly, about 5 minutes. Pour sauce over chicken pieces. Garnish with parsley and almonds, Serves 4 To toast almonds simply cook them under broiler until pieces begin to brown, watching carefully to prevent burning.